Ham and Cheese Muffins

Ham and Cheese Muffins

  • Prep Time: 20 mins
  • Total Time: 38 mins
  • Yield: 1dozen

    • About This Recipe

    “These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine.”

    Ingredients

  • 2cupsself-rising flour
  • 1/2 teaspoonbaking soda
  • 1cupmilk
  • 1/2 cupmayonnaise
  • 1/2 cupfinely chopped, fully cooked ham
  • 1/2 cupshredded cheddar cheese
  • shredded cheese(optional)

    • Directions

  • note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.
  • Add enough all-purpose flour to equal 1 cup.
  • In a large bowl, combine flour and baking soda.
  • Combine remaining ingredients; stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 425 degrees for 16 to 18 minutes or until muffins test done.
  • Sprinkle with shredded cheese while still hot if desired.

    • Reviews

  • “Nice.I used whole wheat pastry flour (and used the helpful hint on how to make it self-rising), skim milk, and fat free mayo.These were pretty moist and had nice flavor.Better warm then cold, they were still fine in lunchboxes.”

  • “I love this snack it’s so good, but instead of school lunches I use it for snack in my grandma’s daycare…
    Yolanda’s Family Daycare”

  • “I really liked the Muffins but the Instructions were really confusing. I dont think you need to add any salt. the ham is salty enough”

  • “Like ChrisTamara, I also thought this had a slight baking powder taste. The inside was soft and fluffy when hot. It was nice but I didn’t exactly love it. I followed the recipe exactly, except to use vegetarian “ham”.”

  • “I found that it tasted salting, and I could taste the baking soda.I didn’t have self-rising flour so I used the Note.May have been better if using the self rising.”

  • “Easy to make and delicious! Served with homemade tomato soup. I just popped the leftovers in the toaster oven for a quick snack, but would also be great for breakfast, or lunch, or dinner, or brunch, or tea…or elevensies anyone? Yum!”

  • “This recipe couldn’t be easier and it’s very tasty too. I would say it was more like a scone than a muffin, but either way my 8 year old can’t get enough of them. Next time I will add more ham than called for though, probably double the ham. My muffins were completely cooked in 15 minutes, but my stove is brand new and may bake a little on the hot side. I added shredded cheddar on top and kept 1/2 out to eat right away and froze the other 1/2 individually in tinfoil. I just unwrapped them and popped them in the microwave for 1 minute and they were a great breakfast on the go! I love this recipe and will be making this one again! Thanks! :)”

  • “Quick and easy to make! Very tasty too.”

  • “I doubled this and baked it in a 17×12 sheet pan for an OAMC lunch. I did double the amount of ham, and my DH and DS wished I added even more than that (they wanted a piece of ham in every bite). Added green onions and added some diced x-tra sharp cheese that was waiting to be used up plus a little of the shrd. cheddar. The texture is like bisquick, so it was on the dry side.”

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